Impulse baking.....

I'm a sucker for blueberries any time of year.  I know they are the very best picked fresh, and here in Kentucky, picking time is usually June, but we haven't picked them in years.  Every year I think this is the year I'm going to load up the freezer.  Frozen, though, they just aren't the same.

I was at Sam's Club for a church dinner purchase and just HAD to have the mega container of blueberries.  Not picked locally--but they still looked mighty good!  I cook for 2.  We've been empty nesters for years.  We could eat blueberries for breakfast, lunch, and dinner for a week and still not eat all these berries.  What was I thinking?  But don't they look pretty in the bowl?

 

 

We ate some.  I froze some.  And some went in to my very very favorite blueberry buckle/coffeecake that I got from someone's blog several years ago.  I'd love to give them credit, but I don't remember who wrote about it.  But, they linked to PickYourOwn, so that's who I'll give the credit to--it is their recipe, after all.  Below is the important part of the recipe--If you want the step-by-step and picture-by-picture click the site button.

 

Cake batter:

3/4 c sugar

1/4 c soft butter

1 egg

1/2 c milk

2 c. flour

2 1/2 tsp baking powder

1/2 tsp salt (optional)

2 1/4 c blueberries (or as many as you want to toss in--in my case, alot!)

1/2 tsp cinnamon

Crumb topping:

3/4 c sugar

1/2 c flour

1/2 tsp cinnamon

1/4 c soft butter

9" deep dish pie pan   Bake at 375 for about 45 minutes.  

 

  

YUMMY.  (And the house smells great!!!)

Comments

[Tracey]

I will have to try the recipe, it looks great. I eat blueberries every single day of the year, aren't they the best?! xx

[swanski]

I love blueberries and thank you for a recipe to give me an excuse to eat them :)